Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.
Ingredients
- 1.5 cups blanched almond flour
- 1.5 cups confectioners' sugar
- 2 teaspoons almond extract
- 1 teaspoon rose water
- 1 egg white
Instructions
-
1
Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
-
2
Wrap dough in plastic wrap and refrigerate until firm.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Blackberry Syrup
This blackberry syrup is a breeze to make with equal amounts of fresh blackberry juice and sugar. Drizzle on pancakes, cheesecakes, or ice cream to remind you of summer!
Rich's Green Chile
After years of trying other Hatch chile recipes, and always enjoying the ones here at home in Colorado, I've finally perfected my own. Serve with tortillas in a bowl, or however you want!
Fresh Raspberry Balsamic Vinaigrette
This raspberry vinaigrette is a super quick-and-easy salad dressing to use up those extra raspberries in the summer. Adjust the amount of vinegar to suit your taste.